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Journal articles on the topic 'Slaughtering'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Santori, Pasqualino. "Unconscious slaughtering." Derecho Animal. Forum of Animal Law Studies 9, no. 2 (April 17, 2018): 106. http://dx.doi.org/10.5565/rev/da.338.

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2

Pellino, Gianluca, and Francesco Selvaggi. "Slaughtering Sacred Cows." Diseases of the Colon & Rectum 58, no. 5 (May 2015): e73-e74. http://dx.doi.org/10.1097/dcr.0000000000000363.

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3

De Smet, S. "pH measurements in the slaughterline and carcass quality: a survey in six Belgian slaughterhouses." Netherlands Journal of Agricultural Science 42, no. 3 (September 1, 1994): 235–48. http://dx.doi.org/10.18174/njas.v42i3.601.

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pH was measured early post mortem in longissimus muscle (and occasionally in semimembranosus muscle) in the slaughterline of six Belgian slaughtering plants in three or four sessions. Mean pH values differed according to the mode of expression: pH means calculated after transformation to hydrogen ion concentrations were always lower than means calculated directly from pH values. The differences was linearly dependent on the variance, meaning that transformation of pH values to hydrogen ion concentrations is strongly recommended when comparing mean values of groups with unequal variances. Large

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4

Nurjanah, Siti, Winiati Puji Rahayu, and Rara Nabila Najib. "Evaluasi Penerapan Good Manufacturing Practice dan Sanitation Standard Operating Procedure pada Rumah Pemotongan Hewan Unggas di Bogor." Jurnal Ilmu Pertanian Indonesia 26, no. 1 (December 7, 2020): 60–68. http://dx.doi.org/10.18343/jipi.26.1.60.

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Microbial contamination in chicken meat is caused by unsanitary practices during slaughtering in poultry slaughtering house. Poultry slaughtering house need to apply Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) system to produce the standard microbial requirements of meat. This study was aimed to evaluate the implementation of GMP and SSOP and categorize 30 slaughtering houses located in Bogor. Observation was carried out in 4 modern slaughtering houses (RPH-U) and 26 traditional slaughtering houses (TPH-U). Parameter evaluation was determined based on t

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5

Arshad, Muhammad Sajid, Urooj Khan, and Waseem Khalid. "Customary Slaughtering Methods and their Comparison with Islamic Slaughtering (Zabiha) - The Review." Indonesian Journal of Interdisciplinary Islamic Studies 5, no. 2 (March 27, 2022): 65–89. http://dx.doi.org/10.20885/ijiis.vol.5.iss2.art4.

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This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name

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6

Cranley, John. "Slaughtering lambs without stunning." Veterinary Record 170, no. 10 (March 9, 2012): 267.2–268. http://dx.doi.org/10.1136/vr.e1703.

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7

Ali, N. S. M., A. R. Zabidi, M. N. A. Manap, S. M. S. N. S. Zahari, and N. Yahaya. "Effect of different slaughtering methods on metabolites of broiler chickens using Ultra High-Performance Liquid Chromatography-Time of Flight-Mass Spectrometry (UHPLC-TOF-MS)." Food Research 4, S1 (February 10, 2020): 133–38. http://dx.doi.org/10.26656/fr.2017.4(s1).s06.

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Islamic study defined Halal meat as a “thoyyiban” (clean) food source. Halal meat is produced by following slaughtering procedure as determined by the Islamic jurisprudence. Slaughtering methods have gained a worldwide discussion as animal welfare becomes a concern. However, there is lacking of scientific facts to prove which slaughtering methods produce better physiological effects on animals from metabolomics view. Therefore, metabolomics approach by Liquid Chromatography-Time of Flight-Mass Spectrometry (LC-TOF-MS) was used in this study to understand how the metabolites in poultry change w

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8

Reich, Arie, and Guy Harpaz. "Kosher and Halal Slaughtering Before the Court of Justice: A Case of Religious Intolerance?" European Public Law 28, Issue 1 (February 1, 2022): 35–52. http://dx.doi.org/10.54648/euro2022003.

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In December 2020 the Court of Justice of the EU approved the legality of a decree, adopted by the Flemish Region in Belgium, which introduced an outright ban on slaughtering of animals by means of traditional Jewish and Muslim rites. The Court, which did not adopt the opinion of Advocate General Hogan, effectively nullified an express derogation for ritual slaughtering found in the EU’s regulation on slaughtering. This article will critically examine the Judgment, arguing that it has not only misinterpreted EU regulations, but also compromised the rights of European minorities to religious fre

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9

Haq, Anis Dliyaul, Irfan Irfan, and Yanti Meldasari Lubis. "Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 1 (April 1, 2020): 36–39. http://dx.doi.org/10.17969/jtipi.v12i1.16038.

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Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat w

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10

Jacob, Christine, and Pierre Magal. "Influence of Routine Slaughtering on the Evolution of BSE: Example of British and French Slaughterings." Risk Analysis 27, no. 5 (December 7, 2007): 1151–67. http://dx.doi.org/10.1111/j.1539-6924.2007.00951.x.

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11

Kumalić, Ismet. "Traditional Home Slaughtering of Animals in the Framework of EU Legislation. Evidence from Bosnia and Herzegovina." Südosteuropa 66, no. 4 (December 19, 2018): 532–53. http://dx.doi.org/10.1515/soeu-2018-0040.

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Abstract Traditional home slaughtering of animals is a widespread social practice in the Western Balkans, bringing together families, neighbours, and friends, and contributing to the rise of social capital. Bosnia and Herzegovina is a multicultural country where traditional home slaughtering of animals is mostly practised as seasonal slaughtering by Christian communities and as religious slaughtering by Muslim communities. In the framework of existing EU legislation, meat that comes from home slaughtering can be used for private consumption only. However, these rules are not fully aligned with

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12

Adrenalin, Sruti Listra, Gegana Wimaldy Airlangga, and Andreas Bandang Hardian. "Analysis of Slaughtering Points Distribution during Eid al-Adha 1440H in Malang City, East Java, Indonesia." Veterinary Biomedical and Clinical Journal 2, no. 2 (July 1, 2020): 32–38. http://dx.doi.org/10.21776/ub.vetbioclinj.2020.002.02.5.

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Eid al-Adha is an annual Muslim celebration throughout the world indicated by sacrificing animals such as cattles, goats or sheep. This study aimed to analyse the distribution of slaughtering points, types and the number of animals being slaughtered as well as antemortem and postmortem abnormalities of the carcasses during Eid al-Adha 1440 H in Malang City. Data were collected from the geocode service location and the secondary data were obtained through questionnaire. This study listed a total of 145 slaughtering points located in Blimbing, Kedung Kandang, Klojen, Lowokwaru, and Sukun Distric

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13

Ignatovich, L. S. "SLAUGHTERING WASTES IN LAYER FEEDING." Poultry and Chicken Products 20, no. 5 (2018): 43–45. http://dx.doi.org/10.30975/2073-4999-2018-20-5-43-45.

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14

Grilli, C., A. R. Loschi, S. Rea, R. Stocchi, L. Leoni, and F. Conti. "Welfare indicators during broiler slaughtering." British Poultry Science 56, no. 1 (January 2, 2015): 1–5. http://dx.doi.org/10.1080/00071668.2014.991274.

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15

Sukardi, Didi, Jefik Zulfikar Hafizd, and Fajar Faturrachman Setiawan. "Halal Certification Standards for Chicken Slaughter in Traditional Markets." Al Hurriyah : Jurnal Hukum Islam 7, no. 2 (December 31, 2022): 204. http://dx.doi.org/10.30983/alhurriyah.v7i2.4474.

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<p>Slaughter is a halal condition that can be consumed by land animals. That is, these animals are not halal without the slaughter process. Some broiler chicken owners still ignore the slaughtering process in accordance with Islamic sharia. This research is a field research, namely research conducted at the location that is the object of research, namely Cigasong Traditional Market, Majalengka Regency. In this research the method used is interview.From the research, it was concluded that: slaughtering by Rabani Slaughter House in the Cigasong traditional market, which was slaughtered by

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16

Fabijanec, Tomislav, and Lidija Kozačinski. "Analiza parametara kakvoće junećih polovica s obzirom na pasminu i spol." Meso 19, no. 2 (2017): 141–45. http://dx.doi.org/10.31727/m.19.2.5.

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Effect of breed and sex on analysed quality parameters of beef carcasses The aim of this study was to determine level of the influence of breed and sex, as well as their interaction on slaughtering traits of beef halves. The study was conducted on 80 beef cattle of which 40 were Simmental (20 male and 20 female) and 40 beef cattle (20 male and 20 female) were meat crossbreeds of Charolais, Limousin, Blonde d’Aquitaine cattle. Sex had a significant effect on slaughtering traits (P&lt;0,001). Male of beef cattle had a significantly more favorable parameter values of weight slaughtering halve

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17

Muamar, Afif, and Juju Jumena. "Standarisasi Halal Majelis Ulama Indonesia dalam Penyembelihan Ayam di Desa Kertawinangun Cirebon." Al-Ahkam Jurnal Ilmu Syari’ah dan Hukum 5, no. 1 (September 30, 2020): 89–72. http://dx.doi.org/10.22515/alahkam.v5i1.2165.

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This study aims to determine the process of slaughtering broilers in the village of Kertawinangun and the process of slaughtering according to the the Indonesian Ulema Council standard. This research is descriptive-analytical using qualitative methods. This research resulted in three things, first, the method of slaughtering and processing stages of broilers grouped into three stages, namely the stages in the preparation of chickens, slaughtering, and processing of chickens. And secondly, several factors influence consumer behavior related to halal slaughter, namely; 1) Cultural Factors, namel

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18

Wijinindyah, Ayutha, and Ida Ketut Mudita. "Level of Understanding of The Health Protocol Slaughtering Qurban Animal During COVID 19 Pandemic in West Kotawaringin District." Bantara Journal of Animal Science 3, no. 2 (October 31, 2021): 72. http://dx.doi.org/10.32585/bjas.v3i2.1953.

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Slaughtering of animal qurban is a form of worship Muslim. In the current pandemic situation, it is necessary to pay attention to the procedure of slaughtering animal qurban so that their implementation is in accordance with health protocols. This is to make the slaughter of animal qurban in accordance with Islamic law and minimize the pread of covid 19. The data analysis technique in this study was descriptive quantitative with purposive sampling and the analyzed using research instruments. The result show that the public already understands the health protocol for slaughtering animal qurban

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19

Al-Shammari, Karrar Imad Abdulsahib. "A Review of the Halal Poultry Slaughtering from Welfare and Legal Perspectives: Analysis of Research Results." Studia Iuridica Lublinensia 30, no. 3 (September 16, 2021): 11–27. http://dx.doi.org/10.17951/sil.2021.30.3.11-27.

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The subject of halal slaughtering is one of the most widely discussed issues of animal cruelty and animal welfare in the public sphere. The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim majority countries especially with respect to interpreting the use of stunning in animals. The electrical stunning is the cheapest, easiest, safest, and most suitable method for slaughtering that is widespread and developed. However, stunning on head of poultry before being slaughtered is a controversial aspect a

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20

Muamar, Afif, and Juju Jumena. "Standarisasi Halal Majelis Ulama Indonesia dalam Penyembelihan Ayam di Desa Kertawinangun Cirebon." Al-Ahkam Jurnal Ilmu Syari’ah dan Hukum 5, no. 1 (September 30, 2020): 89–72. http://dx.doi.org/10.22515/al-ahkam.v5i1.2165.

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AbstractThis study aims to determine the process of slaughtering broilers in the village of Kertawinangun and the process of slaughtering according to the the Indonesian Ulema Council standard. This research is descriptive-analytical using qualitative methods. This research resulted in three things, first, the method of slaughtering and processing stages of broilers grouped into three stages, namely the stages in the preparation of chickens, slaughtering, and processing of chickens. And secondly, several factors influence consumer behavior related to halal slaughter, namely; 1) Cultural Factor

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21

SAMMARCO, MICHELA LUCIA, GIANCARLO RIPABELLI, ADDOLORATO RUBERTO, GIORGIO IANNITTO, and GUIDO MARIA GRASSO. "Prevalence of Salmonellae, Listeriae, and Yersiniae in the Slaughterhouse Environment and on Work Surfaces, Equipment, and Workers." Journal of Food Protection 60, no. 4 (April 1, 1997): 367–71. http://dx.doi.org/10.4315/0362-028x-60.4.367.

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In 1995 and 1996 a nine-month study was carried out in 11 pig abattoirs located in the Molise region (Italy) to evaluate the degree of contamination of- the slaughterhouse environment, work surfaces, equipment, and personnel by Salmonella spp., Listeria spp., and Yersinia spp. A total of 219 samples were taken over three replications including slaughtering floor and wall, hooks, work-tables, chopping blocks, knives, cleavers, dehairing devices, hands of personnel, clothing, hand-wash basins, and cold room handles, floor, wall, and hooks. Overall, six abattoirs (54.5%) had one or more positive

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22

Micera, E., S. Dimatteo, M. Grimaldi, G. Marsico, and A. Zarrilli. "Stress indicators in steers at slaughtering." Italian Journal of Animal Science 6, sup1 (January 2007): 457–59. http://dx.doi.org/10.4081/ijas.2007.1s.457.

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23

Kovalenko, B. Yu, and V. O. Kovalenko. "Slaughtering of fish using clove oil." Taurian Scientific Herald, no. 126 (2022): 270–75. http://dx.doi.org/10.32851/2226-0099.2022.126.37.

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24

Kozak, S. S., and D. S. Derina. "CAMPYLOBACTER ISOLATION IN POULTRY SLAUGHTERING DEPARTMENT." Poultry and Chicken Products 23, no. 3 (2021): 49–51. http://dx.doi.org/10.30975/2073-4999-2021-23-4-49-51.

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25

Salminen, E. A., and J. A. Rintala. "Anaerobic Digestion of Poultry Slaughtering Wastes." Environmental Technology 20, no. 1 (January 1999): 21–28. http://dx.doi.org/10.1080/09593332008616788.

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26

Casoli, C., E. Duranti, F. Cambiotti, and P. Avellini. "Wild Ungulate Slaughtering and Meat Inspection." Veterinary Research Communications 29, S2 (August 2005): 89–95. http://dx.doi.org/10.1007/s11259-005-0028-y.

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27

Ellerbroek, Lüppo. "Airborne microflora in poultry slaughtering establishments." Food Microbiology 14, no. 6 (December 1997): 527–31. http://dx.doi.org/10.1006/fmic.1997.0119.

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28

Oliveira, Flávio Gomes, Wandrick Hauss Sousa, Felipe Queiroga Cartaxo, Maria das Graças Gomes Cunha, João Paulo de Farias Ramos, Marcílio Fontes Cezar, Lenice Mendonça de Menezes, and Ana Barros Oliveira. "Carcass characteristics of Santa Ines sheep with different biotypes and slaughtering weights." Revista Brasileira de Saúde e Produção Animal 19, no. 3 (September 2018): 347–59. http://dx.doi.org/10.1590/s1519-99402018000300011.

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SUMMARY This study evaluated the characteristics of carcass and commercial cuts of Santa Ines lambs of different biotypes (traditional and modern) slaughtered at 32 kg and 34 kg. The thirty-six Santa Ines sheep used, of which 18 traditional and 18 modern biotypes were on average 180 days old and weighed 16 kg initially. The animals were kept in individual stalls (0.80 × 1.20 m) until they reached the slaughtering weight. The experimental design was completely randomized, factorial 2×2 (two biotypes x two slaughtering weights). The traditional biotype influenced significantly (P<0.05) the ca

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29

Rokicki, Tomasz, and Ferdinand Ringdorfer. "SHEEP MEAT PRODUCTION IN AUSTRIA AND POLAND – SIMILARITIES AND DIFFERENCES." Acta Scientiarum Polonorum. Oeconomia 19, no. 3 (September 18, 2020): 97–106. http://dx.doi.org/10.22630/aspe.2020.19.3.32.

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The aim of the article was to compare sheep meat production in Austria and Poland. The level of sheep population in both countries was similar. The sources of the materials were a literature review and data obtained from Statistics Austria and Statistics Poland. The research period concerned the years 1992–2018. Methods of data analysis were used, such as constant dynamics indicators, Gini coefficient and Lorenzo curve, Pearson correlation coefficients. A number of differences were found, e.g. in the direction of changes in the size of the sheep population, the scale of total slaughtering and

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30

Joseph, J. K. "CATTLE SLAUGHTERING AND POSTMORTEM HANDLING PRACTICES IN SELECTED NIGERIA CITIES." Nigerian Journal of Animal Production 26 (March 11, 2021): 106–10. http://dx.doi.org/10.51791/njap.v26i1.3028.

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Cattle slaughtering and postmortem handing practices in Nigerian abattoris and markets were investigated. The study revaled poor pre- and post slaughter handling of cattle and carcass. The abattoirs were inadequately were inadequately equipped and maintained. The abbattors were characterized by lack of running tap water and proper waste disposal facilities. A critical assessment of the slaughtering process in the abattoirs when compared with the standard method showed a total absence of stunning (necessary for humance slaughtering) and aging or ripening (Which enhances tenderness and juiciness

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31

Al Salaymeh, Rana Mazin. "Slaughter According to Sharia: A Study in Islamic Doctrine and Jurisprudence." Dirasat: Shari'a and Law Sciences 49, no. 2 (June 1, 2022): 179–64. http://dx.doi.org/10.35516/law.v49i2.1519.

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Objectives: Islamic Slaughtering is one of the issues by which the servant becomes close to Allah in accordance with what is stipulated in the legal texts. The reason for the choice of the study is that the Muslim should be aware of what he/she eats or drinks. Therefore, the study came in accordance with the rules of doctrinal and legal provisions. The main objective is to clarify the doctrinal controls and the legal rulings related to slaughtering. Methods: The research applied three approaches, namely inductive, descriptive, and analytical. The material investigated related to the subject of

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32

Abonyi, F. O., O. E. Ikejiofor, and K. I. Idika. "Foetal wastage in food animals slaughtered at Nsukka Municipal abattoir, Nigeria." Nigerian Journal of Animal Production 41, no. 1 (January 19, 2021): 205–12. http://dx.doi.org/10.51791/njap.v41i1.2706.

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This study was conducted to evaluate foetal/pregnancy losses following slaughtering of food animals at Nsukka Municipal Abattoir Enugu State, Nigeria over a period of three months (April to June). The pregnancy status of each animal was determined tentatively by visual observation and by palpation of the exposed uterus after slaughtering. Attempts were made to recover embryos from dams with structures suggestive of pregnancy by flushing. Foetuses were recovered from slaughtered cattle, goats and pigs. The ages of recovered foetuses were determined and grouped according to the stage of gestatio

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33

Zujovic, M., S. Josipovic, Z. Tomic, N. Stanisic, and Zorica Nesic. "Meat yield of kids of Serbian white breed depending on the body mass prior to slaughtering." Biotehnologija u stocarstvu 24, no. 5-6 (2008): 61–69. http://dx.doi.org/10.2298/bah0806061z.

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Investigations were carried out on three groups of kids of Serbian White breed as follows: group of lighter kids, average body mass at slaughtering 12,65 kg (8,8 - 15,0 kg) and average age of 70 days; group of medium heavy kids, body mass of 17,61 kg (15,1 - 20,0 kg) and average age of 97 days, and group of heavy kids, body mass prior to slaughtering of 22,70 kg (20,1 - 25,7 kg) and average age of 129 days. Objective of this research was to determine the meat yield (dressing percentage) and share of some slaughtering products in the mass prior to slaughtering and share of giblets in the mass o

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34

Olusola-makinde, Olubukola Olayemi. "Outdoor Air Quality and Antibiogram Characteristics of Bacterial Isolates of Akure City Abattoirs, Nigeria." International Annals of Science 9, no. 1 (November 16, 2019): 33–40. http://dx.doi.org/10.21467/ias.9.1.33-40.

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Air sampling of Onyearugbulem and FUTA abattoirs was carried out to evaluate their quality. Air sampling was done using the open-settling method on general and selective agar media of the gutter, sleeping bench, slaughtering floor dumpsite, slaughtering table and roof of the abattoirs. Using standard methods, Presumptive identification of the bacterial isolates was carried out. An array of ten (10) conventional antibiotics was used to assay the antibiotic susceptibility characteristics of the bacterial isolates. Multiple antibiotic sensitivity index (MARI) was determined for isolated bacteria.

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35

Filippini, F., F. Sbarra, C. Berti, G. Martuscelli, S. Mattii, and M. F. Trombetta. "Performance at slaughtering of Marchigiana beef cattle." Italian Journal of Animal Science 6, sup1 (January 2007): 127–29. http://dx.doi.org/10.4081/ijas.2007.1s.127.

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36

Oosterom, J., R. Dekker, G. J. A. de Wilde, F. van Kempende Troye, and G. B. Engels. "Prevalence ofCampylobacter jejuniand Salmonella during pig slaughtering." Veterinary Quarterly 7, no. 1 (January 1985): 31–34. http://dx.doi.org/10.1080/01652176.1985.9693950.

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37

Sutherland, AK. "Semi-automated slaughtering and dressing of cattle." Australian Veterinary Journal 68, no. 2 (February 1991): 57. http://dx.doi.org/10.1111/j.1751-0813.1991.tb03130.x.

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38

Wotton, S. B., M. H. Anil, P. E. Whittington, and J. L. McKinstry. "Pig slaughtering procedures: Head-to-back stunning." Meat Science 32, no. 3 (January 1992): 245–55. http://dx.doi.org/10.1016/0309-1740(92)90088-l.

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39

Adnan, Abeer. "Slaughtering Technique of Mammals in Ancient Egypt." International Journal of Tourism and Hospitality Studies 4, no. 1 (December 1, 1999): 196–211. http://dx.doi.org/10.21608/ijthsx.2023.181259.1041.

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40

Radovic, Cedomir, Milica Petrovic, Slavko Josipovic, Branislav Zivkovic, Olga Kosovac, and Mihal Fabjan. "Effect of different genotypes, sires and season of slaughtering on slaughter traits of pigs." Biotehnologija u stocarstvu 19, no. 1-2 (2003): 11–16. http://dx.doi.org/10.2298/bah0302011r.

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The effect of different genotypes, sires and season on age at slaughtering mass of warm carcass sides, fat thickness measured on three points (withers back, rump) and percentage of meat in warm carcass sides of average mass of 74,17kg using Yugoslav standard method was investigated in this paper. Results obtained show that investigated traits had no variation between pigs of different genotype (P>0,05). Sires effected variation of age at slaughtering, fat thickness (withers, back, rump, back + rump) and percentage of meat in warm carcass sides of offspring (P<0,01). Slaughter season effe

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41

Shao, Hong, Wei Gao, Di Zhang, Zi Ru Liu, and Wen Ze Li. "Study on Treatment Effect of Three Types of Industrial Wastewater by Ammonium Molybdate-Modified Bentonite." Advanced Materials Research 634-638 (January 2013): 286–91. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.286.

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Ammonium molybdate modified bentonite was prepared from bentonite using ammonium molybdate as modified agent, which was used to remove several industrial effluents. It is used in the pretreatment of monosodium glutamate wastewater, slaughtering wastewater and beer wastewater which have high concentration of COD. The suitable reaction condition is ensured and the treatment effects for the treated effluents are compared by ammonium Molybdate-modified Bentonite. The result shows that the ammonium molybdate-modified bentonite is better than other flocculants. The COD removal rate of monosodium glu

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42

Tibulca, Dorin, Claudiu Dan Salagean, and Mirela Jimborean. "The Establish of the Coliforms/cm2 on the Area of Cattle Carcass Air Drying." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 23. http://dx.doi.org/10.15835/buasvmcn-fst:10122.

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Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators’ work equipment, of the operators’ hygiene. The indicator is determined by inoculating microorganisms from the carcasses surface in nutritional and selective environments, followed by their placing under heat control and counting of the microorganisms.

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Brahima Sacko, Satigui Sidibe, Ousamane Coulibaly, Kadiatou Coulibaly, Modibo Kouyate, and Amadou Hamadoun Babana. "The impact of slaughter practices on the prevalence of Salmonella in poultry carcasses in slaughterhouses in Bamako (Mali)." World Journal of Biology Pharmacy and Health Sciences 11, no. 3 (September 30, 2022): 104–8. http://dx.doi.org/10.30574/wjbphs.2022.11.3.0137.

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This study, carried out between October 2016 and June 2018, aimed to assess the impact of slaughtering practices on the prevalence of Salmonella in poultry carcasses slaughtered in Bamako markets. It involved 8 slaughterhouses grouped into two categories (A and B). Slaughterhouses classified in category A (75%) were characterized by unsatisfactory hygienic practices. On the other hand, those classified in category B (25%) respected certain principles and standards of slaughter. The prevalence of Salmonella observed in category A slaughterhouse (15.97%) is high compared to that of category B (7

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Sara, Ravdna Biret Marja E., and Svein Disch Mathiesen. "Sámi Gastronomy: the Role of Traditional Knowledge." Journal of Gastronomy and Tourism 5, no. 1 (December 7, 2020): 33–49. http://dx.doi.org/10.3727/216929720x15968961037890.

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Traditional knowledge in food security is important for achieving sustainable food production systems. One example of food security is tenderness and meat quality. This article investigates the lack of Sámi reindeer herders' knowledge of meat tenderness and explores its relation to gastronomy and food sovereignty. Sámi family-produced reindeer meat is regarded as tender, while such meat is rarely available for visiting tourists. Therefore, a multidisciplinary approach combines different knowledge of meat tenderness in this article. When slaughtering in cold temperatures, a common slaughtering

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FASAE, O. A., and M. O. BAKARE. "CATTLE HANDLING, HYGIENE AND SLAUGHTERING TECHNIQUES IN SELECTED CATTLE MARKETS IN ABEOKUTA AND ENVIRONS, OGUN STATE, NIGERIA." Journal of Agricultural Science and Environment 16, no. 2 (November 22, 2017): 50–60. http://dx.doi.org/10.51406/jagse.v16i2.1705.

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The handling, hygiene and slaughtering techniques of cattle in selected cattle markets of Atokun, Randa and Odo-Eran in Abeokuta and environs, Ogun state, Nigeria were assessed. Questionnaires were administered with personal visits to cattle handlers to assess the handling practices and relevant information relating to cattle welfare and slaughtering. Data obtained from this study on the cattle handlers, showed that the literacy level of the rearers and butchers was low, with majority (48.90%) having primary education. The general sanitary conditions at the cattle markets in addition to hygien

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Rasminati, Nur. "Pemotongan Sapi Betina Produktif di Rumah Potong Hewan di Daerah Istimewa Yogyakarta." Sains Peternakan 7, no. 1 (October 27, 2016): 20. http://dx.doi.org/10.20961/sainspet.7.1.20-24.

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<div class="WordSection1"><p><em>The research was conducted to know the number of the productive female beef cattle slaughtering at abattoir in DIY. All of the beef cattle which slaughtered along a month were used in this research. The result showed that the number of productive beef cattle slaughtered up to 2 years old were 28.98%; 2 – 5 years old were 69.55%; more than 5 years old were 1.44%. The female beef cattle slaughtered were 54.58% and the male beef cattle slaughtered were 32.36%. The non productive beef cattle slaughtered were 13.04% including 5.79% male and 7.24% f

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Rasminati, Nur. "Pemotongan Sapi Betina Produktif di Rumah Potong Hewan di Daerah Istimewa Yogyakarta." Sains Peternakan 7, no. 1 (October 27, 2016): 20. http://dx.doi.org/10.20961/sainspet.v7i1.1002.

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<div class="WordSection1"><p><em>The research was conducted to know the number of the productive female beef cattle slaughtering at abattoir in DIY. All of the beef cattle which slaughtered along a month were used in this research. The result showed that the number of productive beef cattle slaughtered up to 2 years old were 28.98%; 2 – 5 years old were 69.55%; more than 5 years old were 1.44%. The female beef cattle slaughtered were 54.58% and the male beef cattle slaughtered were 32.36%. The non productive beef cattle slaughtered were 13.04% including 5.79% male and 7.24% f

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Tinacci, Lara, Lisa Guardone, Alice Giusti, Stefano Pardini, Claudio Benedetti, Francesco Di Iacovo, and Andrea Armani. "Distance Education for Supporting “Day One Competences” in Meat Inspection: An E-Learning Platform for the Compulsory Practical Training of Veterinarians." Education Sciences 12, no. 1 (January 4, 2022): 24. http://dx.doi.org/10.3390/educsci12010024.

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Obtaining a Veterinary Surgeon degree relies on the acquisition of “Day One Competences” (DOCs), among which professional skills related to meat inspection are acquired during visits to abattoirs. In 2020, lockdown measures due to COVID-19 pandemic limited on-site practical training. The present study describes the creation of an e-learning course on bovine and swine slaughtering as an alternative tool for compulsory DOCs achievement within the course “Inspection and control of food of animal origin” during the fourth year of the Veterinary Medicine degree program (Department of Veterinary Sci

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Radovic, Cedomir, Milica Petrovic, B. Zivkovic, Olga Kosovac, D. Radojkovic, M. Mijatovic, and Lj Stojanovic. "Effect of different fixed factors on pig carcass quality traits." Biotehnologija u stocarstvu 23, no. 1-2 (2007): 71–80. http://dx.doi.org/10.2298/bah0702071r.

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The effect of sire breed (Swedish landrace and large White), sires within the breed, genotype, sex and season of birth of offspring on age at slaughtering, back fat thickness measured on three points (withers, center of the back and rump), length of carcass side Os pubis-atlas and Os pubis-first rib, yield and share of meat in warm carcass sides of average mass of 81,39 kg, using Yugoslav standards, was investigated. Results obtained show that investigated traits of offspring varied between sire breeds, genotype and sex (P<0,01). Sires within Swedish Landrace influenced (P<0,01) variatio

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Ghauri, Maham. "http://jibas.org/index.php/jibas/article/view/4." JIBAS 1, no. 1 (March 10, 2021): 15–20. http://dx.doi.org/10.47720/jb.2021.0101e03.

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Red meat is considered to be important part of our diet, as it helps in making of blood specially red blood cell which circulates oxygen in our body and it also important part of our body building block as amino acid is use for making of DNA. The objective of this research is not to discuss its biological importance but to clear the objection of other religion towards the way of slaughtering in Islam. And also clear the awareness of slaughtering between each individual Muslim, Non-Muslim and special children.

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